Biscochitos

Biscochitos are the official state cookie of New Mexico. They are also one of my favorites. Finding the right recipe was a challenge for me this year as I baked hundreds of them for gift giving, family consumption and for an event. The following is the result of trial and error, culminating in a delicious, light and flavorful Biscochito.

With the delicate flavors of anise, orange and cinnamon, this cookie will melt in your mouth.

6 cups flour
3 tsp. baking powder
1 tsp. salt
1 lb. lard
1 1/2 cups sugar
3 1/2 tsp. ground anise (Penzeys.com)
1 Tbs. dried orange peel, rehydrated with 3 Tbs. water (Penzeys.com)
2 tsp. vanilla
2 large eggs

Topping:
1/2 cup sugar
1 Tbs. ground cinnamon

Sift together flour, baking powder, ground anise and salt.

In bowl of mixer, cream sugar and lard until light and fluffy (about 5 minutes). Add eggs, vanilla, rehydrated orange peel. Gradually add flour mix.

Cover bowl of cookie dough and refrigerate 30 minutes.

Preheat oven to 350° F.

Divide dough into four balls. With parchment paper on bottom and waxed paper on top, roll one ball of cookie dough to 1/4″ thick. Cut rolled out dough with round cookie cutter. Keep remaining dough in refrigerator between making batches. Place cookies on cookie sheet lined with parchment paper, bake 8 – 10 minutes, or until bottom is lightly browned. Cool slightly then place warm cookies, top side down, in cinnamon sugar mixture. Finish cooling on rack. Makes approximately 90 – 2″ cookies.

Note:  I couldn’t find the size and shape I wanted for a cookie cutter so I used an empty, clean small tomato paste can. Perfect!  I removed both ends and paper wrap.  The size was perfect and the can was easy to hold.

If you enjoy cooking but have yet to discover Penzeys Spices, I highly recommend them.  They have stores throughout the United States and can also be found online at Penzeys.com.